Raspberry Cream Cheese Coffee Cake

Yuu-uum! I made this last night to have for breakfast today and it's delish. Becky and I did try a piece last night after it had cooled a little and I think it's best that first day when it's fresh and warm but it's still fabulous today.

You don't have to warm the jam but it spreads so much easier if you do. If you don't, you tend to get big blobs in some places and no jam in other spots.

Raspberry Cream Cheese Coffee Cake

2 1/4 C all-purpose flour

3/4 C sugar

3/4 C butter or margarine

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 C sour cream

1 tsp almond extract

1 egg

1 pkg (8oz) cream cheese, softened

1/4 C sugar

1 egg

1/2 C raspberry jam, warmed

1/2 C sliced (or slivered) almonds

Heat oven to 350 degrees. Grease and flour the bottom and sides of a 10-inch springform pan. In large bowl, mix flour and 3/4 cup sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.

To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended. Spread batter over bottom and 2 inches up sides (about 1/4-inch thick) of pan.

In a small bowl, mix cream cheese, 1/4 cup sugar and 1 egg until blended. Pour into batter-lined pan. Carefully spoon warmed jam evenly over cream cheese mixture. Sprinkle some of the reserved crumbs over the jam, sprinkle on the almonds, then the rest of the crumb mixture.

Bake 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool.

Store in refrigerator.